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 Post subject: Re: Kasumi Haze Progression
PostPosted: Fri Mar 15, 2013 5:02 pm 
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Joined: Sun Apr 22, 2012 6:27 pm
Posts: 748
Location: Herentals, Belgium
Haha yeah Ken has some knowledge ;)
I think I have abouth 15 pages of natural stone info I wrote down when we called about them. I like the Igarashi myself.



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Michiel Vanhoudt

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 Post subject: Re: Kasumi Haze Progression
PostPosted: Sun Mar 17, 2013 5:28 pm 
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Posts: 1506
I honestly skimmed most of this thread, but just wanted to pop in and share my love of for the Aoto Ken sold me. Solid 2-4k stone, probably one of the best meat cutting edges IMO. Particularly, I sharpened a Takeda AS 210 suji (sold as a yanagi) and it melted through these steaks I was cutting. Something about the "type" of teeth.

That's the great thing about naturals.. it's a "type" of edge, even though there's a general "grit" rating that can kind of be applied to them, there's something unique about how each stone reacts. Oh, I'm not getting started on this natural kick again, I've got too many other projects going at the moment! LOL :mrgreen: Later you knuts!



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 Post subject: Re: Kasumi Haze Progression
PostPosted: Mon Mar 18, 2013 1:15 am 

Joined: Tue May 29, 2012 12:29 am
Posts: 861
Knife Fanatic wrote:I honestly skimmed most of this thread, but just wanted to pop in and share my love of for the Aoto Ken sold me. Solid 2-4k stone, probably one of the best meat cutting edges IMO. Particularly, I sharpened a Takeda AS 210 suji (sold as a yanagi) and it melted through these steaks I was cutting. Something about the "type" of teeth.

That's the great thing about naturals.. it's a "type" of edge, even though there's a general "grit" rating that can kind of be applied to them, there's something unique about how each stone reacts. Oh, I'm not getting started on this natural kick again, I've got too many other projects going at the moment! LOL :mrgreen: Later you knuts!



+1 natural stone edges are the best!

Recently got a Monzen Aoto from Ken and can only echo your comments.


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 Post subject: Re: Kasumi Haze Progression
PostPosted: Mon Mar 18, 2013 1:36 am 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2731
Location: CT
I have a harder Aoto 3-5K or so, and a small Edge Pro Monzen I haven't really used much. I don't think I've ever tried the edge off of either; I go up to the Shobu and the Ozuka Asagi. I will have to try the Aoto and Monzen as my final stone now!


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 Post subject: Re: Kasumi Haze Progression
PostPosted: Mon Mar 18, 2013 6:05 pm 

Joined: Thu Feb 07, 2013 2:15 am
Posts: 90
So it looks like there is a consensus that an Aoto is the most likely candidate to fill in my progression from the Latte to the Yaginoshima Asagi. Latte > Aoto > Surhiro Rika> Yaginoshima Asagi

Based on the grit ranges of the various Aotos it also looks like the Suehiro Rika could be retired and just go from the Latte > Aoto > Yaginoshima.

Maybe keep the Suehiro Rika around to do maintenance stropping on.

Thanks for all the feedback!

I find using the natural Yaginoshima Asagi to be a very interesting experience. It's very hard to describe but it somehow just feels right! I enjoy using the natural much more than my synthetics. My experience with both synthetics and naturals is very minimal to say the least but the way the natural feels somehow resonates with me on a whole different level. The feedback it provides give me the feeling that I've done this before, maybe in a far away time and place... Do other people perceive anything like this?

Once I get an Aoto and use it a bit I'll report back in.


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